Shredded Korean Beef Tacos - Slow Cooker

By bridgetinma

Ingredients

• 3-4 pounds beef roast (I used a trimmed chuck roast)
• 1/2 cup brown sugar
• 1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
• 1 head garlic (peeled, but leave cloves intact--approx 10 cloves)
• 1/2 onion, diced
• 1 inch fresh ginger root, peeled and grated
• 2 tablespoons seasoned rice wine vinegar
• 1 tablespoon sesame oil
• 1 whole jalapeno, diced (be careful! use gloves!)

Details

Adapted from crockpot365.blogspot.com

Preparation

Step 1

Use a 6-quart slow cooker. Okay. This truly can't be any easier. I didn't brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,
but it honestly doesn't matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you'd like.

Cover, and cook on low for 8-10 hours or until meat has fully shredded--- you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.



this is how I made my shredded cabbage:

1 bag shredded coleslaw from the grocery store's produce section
1 tablespoon soy sauce (la choy or tamari wheat-free)
2 tablespoons seasoned rice vinegar
salt and pepper to taste
toss together and serve immediately (it gets too wilty if you make it early in the day)